Salt

[Guest guest]

Man, you guys are really salt lovers. 3TBS per 5 pounds of cabbage equals 9tsp

per 5 pints which is almost double the old standard I learned. My last batch I

used 10TBS for 50 pounds of cabbage and vegetables for kimchi.

I usually go with 3TBS salt per 5 pounds of cabbage, which I think is pretty

standard for a moderately salty kraut. If you use coarse salt, I think you go

with 1.5X that (4.5 TBS). I use a coarse Celtic salt and I usually just throw in

a bit more. There's quite a bit of leeway for taste, but more salt will slow

things down and less salt will speed things up. Of course, a VERY salty mix

might not ferment too well... After a while you can just eyeball it.

-------------- Original message --------------

From: " Dirk Coetsee " <dirk.coetsee@...>

> Ok. I actually have coarse salt. Is it ok?

> I personally like my kraut salty. But I like everything salty. Just me :-)

> Thanks for the tip

>

> On 6/15/06, tonio epstein wrote:

> >

> > Dirk,

> >

> > Experiment and use as much as appeals to you tastewise. Kraut and Kimchi

> > do not require salt, though I find some salt to help balance flavor. No

salt

> > tastes unappealing. I usually use about 1/3 - 1/2 the standard recommended

> > teaspoon per pint of salt. I don't use coarse salt. Though not for any

> > particular reason.

> >

> > Let us know what salt amounts work best for you when you get there.

> >

> > Tonio

> >

> >

> > Hi guys!

> >

> > By now, I have read so many different opinions on how much salt to add to

> > kraut/kimchi. What's your opinion? How accurate do I need to be? There are

> > too many different figures out there

> >

> > Dirk

> >

> >

[Guest guest]

Yeah. I will try it out. I don't want it toooo salty mainly just because

then it will take too long to ferment which will annoy me. I want to eat.

I'm not a patient man

Thanks!

On 6/15/06, seaorca@... <seaorca@...> wrote:

>

> I usually go with 3TBS salt per 5 pounds of cabbage, which I think is

> pretty standard for a moderately salty kraut. If you use coarse salt, I

> think you go with 1.5X that (4.5 TBS). I use a coarse Celtic salt and I

> usually just throw in a bit more. There's quite a bit of leeway for taste,

> but more salt will slow things down and less salt will speed things up. Of

> course, a VERY salty mix might not ferment too well... After a while you can

> just eyeball it.

>

>

>

>

> -------------- Original message --------------

> From: " Dirk Coetsee " <dirk.coetsee@... <dirk.coetsee%40gmail.com>>

>

> > Ok. I actually have coarse salt. Is it ok?

> > I personally like my kraut salty. But I like everything salty. Just me

> :-)

> > Thanks for the tip

> >

> > On 6/15/06, tonio epstein wrote:

> > >

> > > Dirk,

> > >

> > > Experiment and use as much as appeals to you tastewise. Kraut and

> Kimchi

> > > do not require salt, though I find some salt to help balance flavor.

> No salt

> > > tastes unappealing. I usually use about 1/3 - 1/2 the standard

> recommended

> > > teaspoon per pint of salt. I don't use coarse salt. Though not for any

>

> > > particular reason.

> > >

> > > Let us know what salt amounts work best for you when you get there.

> > >

> > > Tonio

> > >

> > >

> > > Hi guys!

> > >

> > > By now, I have read so many different opinions on how much salt to add

> to

> > > kraut/kimchi. What's your opinion? How accurate do I need to be? There

> are

> > > too many different figures out there

> > >

> > > Dirk

> > >

> > >

[Guest guest]

Coarse salt is fine.

And if you want to use powderly,you just heat the coarse salt in dried

pan. It will break down to fine powder.

The defference between coarse salt and fine powder salt is water.

You heat it up to powder for the convenience.

Did you know it ?

I did not know this, either.

[Guest guest]

wow. I never knew that

On 6/16/06, Isao Haraguchi <dw1@...> wrote:

>

> Coarse salt is fine.

> And if you want to use powderly,you just heat the coarse salt in dried

> pan. It will break down to fine powder.

> The defference between coarse salt and fine powder salt is water.

> You heat it up to powder for the convenience.

>

> Did you know it ?

> I did not know this, either.

>

>

>

[Guest guest]

Heating the salt will destroy the value of the minerals in the salt, if you are

using a high quality unheated, unprocessed salt like celtic sea salt.

Coarse salt is fine.

And if you want to use powderly,you just heat the coarse salt in dried

pan. It will break down to fine powder.

The defference between coarse salt and fine powder salt is water.

You heat it up to powder for the convenience.

Did you know it ?

I did not know this, either.

[Guest guest]

You should be able to grind it in a morter & pestle or a coffee grinder or

something like that, although I don't know why you would want to do that.

-------------- Original message --------------

From: " tonio epstein " <tonio@...>

> Heating the salt will destroy the value of the minerals in the salt, if you

are

> using a high quality unheated, unprocessed salt like celtic sea salt.

>

> Coarse salt is fine.

> And if you want to use powderly,you just heat the coarse salt in dried

> pan. It will break down to fine powder.

> The defference between coarse salt and fine powder salt is water.

> You heat it up to powder for the convenience.

>

> Did you know it ?

> I did not know this, either.

>

>

>

>

>

>

[Guest guest]

Dirk --

Here's what Sandor Katz has to say about fermenting & salt: " Salt

inhibits many organisms, but up to a point it is tolerated by

Lactobacilli, a type of bacteria important in many food fermentation

processes. I like to use sea salt. It's fine to ferment with either

sea salt or pickling salt, but don't use the standard supermarket table

salt with added iodine and anti-caking agents. Iodine is

antimicrobial, like chlorine, and could inhibit fermentation. Coarse

kosher salt is another option, but be aware that because of its larger

grains, the same weight of salt will occupy a greater volume...because

of the size of the grains, you may also need to boil the water to get

the coarse kosher salt to dissolve. " (Wild Fermentation, pg. 35).

According to Sally Fallon, " Salt inhibits putrefying bacteria for

several days until enough lactic acid is produced to preserve the

vegetables for many months. The amount of salt can be reduced or even

eliminated if whey is added to the pickling solution. Rich in lactic

acid and lactic-acid-producing bacteria, whey acts as an inoculant,

reducing the time needed for sufficient lactic acid to be produced to

ensure preservation. Use of whey will result in consistently

successful pickling; it is essential for pickling fruits. " (Nourishing

Traditions, PG. 90)

Katz recommends 3 T. sea salt to 5 lb. cabbage. Fallon recommends 1 T.

sea salt and 4 T. whey to each head of cabbage. She says if not using

whey, double the salt.

Hope that helps! I thought the info about the whey as an inoculant was

fascinating when I read it. My first batch of sauerkraut I didn't use

it, but I'm going to on my next batch. Tamara

On Jun 16, 2006, at 3:12 AM, nutrition wrote:

> By now, I have read so many different opinions on how much salt to

> add to

> kraut/kimchi. What's your opinion? How accurate do I need to be?

> There are

> too many different figures out there

[Guest guest]

Careful of the whey. I've not used it with cabbage, but I've read from people

here who have tried it that it can result in mushy kraut.

-------------- Original message --------------

From: tamara <tamsue@...>

>

> Hope that helps! I thought the info about the whey as an inoculant was

> fascinating when I read it. My first batch of sauerkraut I didn't use

> it, but I'm going to on my next batch. Tamara

[Guest guest]

> Careful of the whey. I've not used it with cabbage, but I've read

from people here who have tried it that it can result in mushy kraut.

I second that. Whey creates mush, sometimes.

The best innoculant is some kraut/kimchi juice from your

last batch. Which also happens to be *easier* ... no

straining etc. I usually add more water than I

need just SO I have lots of " juice " ... it's good to

add flavor to soup, salad dressings, egg salad, etc.

If you add the juice to something like egg salad,

it also helps prevent food poisoning, it inhibits

any bad bacteria that might get in there.

Oh, another use for juice: if you have a bunch

of garlic cloves (which I tend to have too many,

from shopping at Costco), you can just dump them

in a jar, pour kimchi juice over them, and let them

set for a day or two. Instant pickled garlic. Using

the juice makes for an easy ferment: garlic is sometimes

problematic because it is rather anti-bacterial all on

it's own.

-- Heidi

[Guest guest]

Thanks for the tips all. I am wary of using whey in my ferments because I

find that yeasts can grow like crazy on the top and they have a bad smell. I

think I'll try the 3T to 5lb ratio. Sounds good. Saltless kraut seems risky

On 6/16/06, Heidi <heidis@...> wrote:

>

> > Careful of the whey. I've not used it with cabbage, but I've read

> from people here who have tried it that it can result in mushy kraut.

>

>

>

> I second that. Whey creates mush, sometimes.

> The best innoculant is some kraut/kimchi juice from your

> last batch. Which also happens to be *easier* ... no

> straining etc. I usually add more water than I

> need just SO I have lots of " juice " ... it's good to

> add flavor to soup, salad dressings, egg salad, etc.

> If you add the juice to something like egg salad,

> it also helps prevent food poisoning, it inhibits

> any bad bacteria that might get in there.

>

> Oh, another use for juice: if you have a bunch

> of garlic cloves (which I tend to have too many,

> from shopping at Costco), you can just dump them

> in a jar, pour kimchi juice over them, and let them

> set for a day or two. Instant pickled garlic. Using

> the juice makes for an easy ferment: garlic is sometimes

> problematic because it is rather anti-bacterial all on

> it's own.

>

> -- Heidi

>

>

>

[Guest guest]

Greetings from New Zealand

Nothing is absolute in the craft of sauerkraut making but Marie's many

years of successful experience includes:

1. Weigh the cabbage after removing the waste and before slicing - use

2~2½ per cent salt (ie. by weight) sprinkled through the layers.

2. I can't find the information on the " Real Salt " website but amongst

their literature we have here, is the fact - non-heat-treated salt

dissolves very quickly - they suggest it as a test. We have proven

this even with coarse grades, Real Salt is more than NaCl.

3. Marie doesn't use whey or liquid from previous batches, the

sauerkraut is ready in 7~10 days depending on temperature.

Cheers... Rex

[Guest guest]

Sally Fallon, in " Nourishing Traditions " has a lot of recipes that use

whey to replace all or part of the salt in fermentation recipes for

those who don't want to use so much salt. On the other hand, our

ancestors for the last 4000 years or so used salt quite heavily to

preserve fish, meats, and vegetables and it was more precious than

gold to them (can't eat gold). The book " Salt: A World History " talks

about how people used to consume in excess of 40 grams of salt a day.

Of course it was " rough salt " - mixed with dirt and all kinds of

minerals and containing none of the " flow agents " and bleaches our

modern salt does.

Here's a good reference site for a lot of information about the

healing effects of salt.

http://www.shirleys-wellness-cafe.com/salt.htm#vital

--- In , " Rose " <Dandeliongold22@...>

wrote:

>

> A lot of the recipes I have tried in Nourishing Traditions and

> elsewhere are pretty heavy on the salt. I made a lacto-fermented

> cucumber raita recipe from Prentice's Full Moon Feast and it

is

> so salty it's hard to eat. Is all this salt good for you? Can you

> ferment with less salt and still have the preservative effects?

>

[Guest guest]

On 8/29/06, haecklers <haecklers@...> wrote:

> ....

> On the other hand, our

> ancestors for the last 4000 years or so used salt quite heavily to

> preserve fish, meats, and vegetables and it was more precious than

> gold to them (can't eat gold).

> ....

Which might also be the least healthy 4000 years of human history...

of course it was extremely important to people for whom a good means

of preserving food was the difference between life and death, but to

say that makes it good for you is another thing all together.

[Guest guest]

On 8/29/06, Rose <Dandeliongold22@...> wrote:

> A lot of the recipes I have tried in Nourishing Traditions and

> elsewhere are pretty heavy on the salt. I made a lacto-fermented

> cucumber raita recipe from Prentice's Full Moon Feast and it is

> so salty it's hard to eat. Is all this salt good for you? Can you

> ferment with less salt and still have the preservative effects?

Hi,

NT is really heavy on the salt in a lot of the recipes, almost to the

point where you'd think there was a typo. Put in as much salt as

tastes good to you... that's all I've ever done and I've never had

batches go bad.

[Guest guest]

Does anyone else out there crave salt and eat it like candy? I could crunch on

gray sea salt all day and I often do.

I'm wondering if that habit is contributing to the dry skin on my cheeks and the

tight feeling of my skin. I'm certainly drinking water.

Why would I crave salt so much? I mean, how much can a person need?

Any thoughts?

Jane

[Guest guest]

AWWWW , I dunno. Weston A. Price was interested in cavities

because it was still a new thing, and that was less than 100 years

ago. Many of the health problems before then were a result of

industrialization and the pollution involved. Salt was the original

lactofermentation as much as dairy was, and that's always been

associated with good health. I believe salt is a danger as much as

animal fat is! With the advent of canning and then freezing and

refrigeration, the big industrial players had a reason to push

people away from their home preservation methods; and if they could

blame the health problems their nutrient and enzyme

deficient " foods " caused on salt, so much the better.

Studies on people with high blood pressure found that their blood

pressure really doesn't go down with salt avoidance; nor does

osteoperosis improve with salt avoidance. In fact, those on

restricted salt diets have more health problems, and that's the

awful processed salt they're avoiding. Salt is so cheap, it doesn't

have a lobbying group going after people who make claims against it,

nor is there much money being spent on studies showing the health

benefits of consuming it.

I've done a protocol for lyme where I consume between 5 and 12 grams

of salt a day, have done it for a year. My blood pressure is the

low side of normal. My digestion is the best it's been in years,

maybe ever. My kidneys are improving as is my bladder. (I used to

avoid taking the kids to the playground because I'd have to drag

them to the bathroom on the other side of the park every 20 min.)

My health has tremendously improved. I started the protocol with

some reservations and in my case have found them completely

unjustified. I now salt my food with happy abandon.

> > ....

> > On the other hand, our

> > ancestors for the last 4000 years or so used salt quite heavily

to

> > preserve fish, meats, and vegetables and it was more precious

than

> > gold to them (can't eat gold).

> > ....

>

> Which might also be the least healthy 4000 years of human

history...

> of course it was extremely important to people for whom a good

means

> of preserving food was the difference between life and death, but

to

> say that makes it good for you is another thing all together.

>

>

>

[Guest guest]

On 8/29/06, haecklers <haecklers@...> wrote:

> AWWWW , I dunno. Weston A. Price was interested in cavities

> because it was still a new thing, and that was less than 100 years

> ago. Many of the health problems before then were a result of

> industrialization and the pollution involved. Salt was the original

> lactofermentation as much as dairy was, and that's always been

> associated with good health. I believe salt is a danger as much as

> animal fat is! With the advent of canning and then freezing and

> refrigeration, the big industrial players had a reason to push

> people away from their home preservation methods; and if they could

> blame the health problems their nutrient and enzyme

> deficient " foods " caused on salt, so much the better.

<snip>

Hi,

Who said salt was bad for you? I eat as much salt as I want and worry

not a whit. I'm just trying to point out that the fact that a bunch

of people did something (out of necessity-- it was a preservative) for

a relatively short period of time in the history of homo sapiens means

very little in terms of its health value. People have been subsisting

on animal fats (in varying amounts depending on access etc) for

millions of years, i.e. always; people have not been subsisting on

salt. They got it from other sources like blood, sea foods, stumbling

on salt deposits etc, but the industrial-scale mining and distribution

of salt couldn't have been happening for more than, what, on the order

of 10,000 years? Think of the animal domesticates, tool

sophistication, trade routes etc needed to provide as much salt as

you're talking about on a " species-wide " level. I'd love to see

whether anyone's found evidence of widespread salt use in prehistory.

Probably not, but since the stuff dissolves that wouldn't mean much.

In other words, the argument that makes animal fats, fruits,

vegetables, nuts etc of clear general value to humans doesn't apply to

something like salt which people probably got mostly from other foods

for most of our history. We know grains and dairy have been used for

a period of the same order as salt, and we also know they can be a

huge problem for some people (I know, I'm using the same faulty

argument in the other direction). I don't hear a clear argument

coming from the " salt advocacy " web sites I've read other than a bunch

of hand-wavey logical fallacy that doesn't seem to have much behind

it.

Anyhow, I'm definitely not trying to say that salt is bad for you or

that taking huge amounts of it in some medicinal effort would

necessarily be bad either. I'd just like to see more than " industry,

pollution, bad people, salt good QED. "

[Guest guest]

I've read that peoples that got their food primarily from meats

didn't need salt because the meat was salty enough. So the " cave

man diet " probably didn't need any additional salt. Once they

started settling down, eating grains and dairy for the bulk of their

calories/nutrients, they did need salt. There are fairly early

records of trade routes established just to transport salt and

salted goods, but probably all in the last 4000 years, because not

much written/recorded history before then.

So I guess unless you're mainly a carnivore (eating lots of organs

and blood, perhaps) you probably need salt. Also, once people

started cooking a lot of their foods, killing enzymes, the salt-

preserved, lactofermented foods became a very important source of

enzymes.

> > AWWWW , I dunno. Weston A. Price was interested in cavities

> > because it was still a new thing, and that was less than 100

years

> > ago. Many of the health problems before then were a result of

> > industrialization and the pollution involved. Salt was the

original

> > lactofermentation as much as dairy was, and that's always been

> > associated with good health. I believe salt is a danger as much

as

> > animal fat is! With the advent of canning and then freezing and

> > refrigeration, the big industrial players had a reason to push

> > people away from their home preservation methods; and if they

could

> > blame the health problems their nutrient and enzyme

> > deficient " foods " caused on salt, so much the better.

> <snip>

>

> Hi,

>

> Who said salt was bad for you? I eat as much salt as I want and

worry

> not a whit. I'm just trying to point out that the fact that a

bunch

> of people did something (out of necessity-- it was a preservative)

for

> a relatively short period of time in the history of homo sapiens

means

> very little in terms of its health value. People have been

subsisting

> on animal fats (in varying amounts depending on access etc) for

> millions of years, i.e. always; people have not been subsisting on

> salt. They got it from other sources like blood, sea foods,

stumbling

> on salt deposits etc, but the industrial-scale mining and

distribution

> of salt couldn't have been happening for more than, what, on the

order

> of 10,000 years? Think of the animal domesticates, tool

> sophistication, trade routes etc needed to provide as much salt as

> you're talking about on a " species-wide " level. I'd love to see

> whether anyone's found evidence of widespread salt use in

prehistory.

> Probably not, but since the stuff dissolves that wouldn't mean

much.

>

> In other words, the argument that makes animal fats, fruits,

> vegetables, nuts etc of clear general value to humans doesn't

apply to

> something like salt which people probably got mostly from other

foods

> for most of our history. We know grains and dairy have been used

for

> a period of the same order as salt, and we also know they can be a

> huge problem for some people (I know, I'm using the same faulty

> argument in the other direction). I don't hear a clear argument

> coming from the " salt advocacy " web sites I've read other than a

bunch

> of hand-wavey logical fallacy that doesn't seem to have much behind

> it.

>

> Anyhow, I'm definitely not trying to say that salt is bad for you

or

> that taking huge amounts of it in some medicinal effort would

> necessarily be bad either. I'd just like to see more

than " industry,

> pollution, bad people, salt good QED. "

>

>

>

[Guest guest]

I found this on http://www.arltma.com/SaltCravingDoc.htm

" Have you ever been aware of a strong craving for salt? It is most

commonly observed when people are under stress. We have observed

that a craving for salt is often due to an adrenal insufficiency, as

indicated by low levels of sodium and potassium levels as indicated

on a hair analysis. One of the important hormones produced by the

adrenal glands is aldosterone; a steroid hormone that helps regulate

osmotic balance by causing sodium retention in the body. When

adrenal activity is low, less aldosterone is produced. This results

in an excessive loss of sodium through the kidneys.

" Eating dietary salt will not correct the problem of sodium loss

caused by low aldosterone levels. It will, however, temporarily

replace some of the sodium that is being excreted due to low

aldosterone levels. The judicious use of sea salt can avoid an

excessive slowing of one's rate of metabolism by helping to maintain

sodium levels. Once the adrenal glands are strengthened through a

nutritional program, aldosterone levels rise and the craving for

salt diminishes.

" Common symptoms associated with a slow rate of metabolism may be

helped by eating natural sea salt. An individual with adrenal

insufficiency is usually fatigued and frequently suffers from low

blood pressure. Restriction of one's dietary sodium intake can

aggravate these symptoms causing more fatigue. Eating salt also

helps increase the blood volume which can assist in normalizing a

low blood pressure.

" When an individual suffers from adrenal insufficiency, it is also

helpful to limit foods high in fat and to be certain to eat low-fat

protein foods two or three times per day.

Supplemental nutrients can also help retain salt in the body.

Manganese is an essential nutrient for enhancing low sodium levels.

Often, a craving for table salt is due to a manganese deficiency.

Other specific nutrients which assist adrenal activity and sodium

retention are potassium, vitamin B-1, vitamin B-5, vitamin C and

vitamin E. "

>

> Does anyone else out there crave salt and eat it like candy? I

could crunch on gray sea salt all day and I often do.

>

> I'm wondering if that habit is contributing to the dry skin on my

cheeks and the tight feeling of my skin. I'm certainly drinking

water.

>

> Why would I crave salt so much? I mean, how much can a person need?

>

> Any thoughts?

>

> Jane

>

>

[Guest guest]

,

In all due respect, that was one of the more non sensical things I have ever

read. First, the idea that man has been around for millions of years is tenuous

at best. Were we to be able to prove such a sorry commentary on the human mind,

it would be moot to a nutritional question since we can't know what we can't

know about diet. Studying traditional groups diets is only helpful if we couple

that with knowledge about how the body works and how the food works in it. That

salt was used at the same time as grains means nothing one way or the other. We

look at group use and science to tell us about salt.

All we need to know is how is salt used by the body, is it essential and in what

quantities? We don't need to pretend that mankind and his diet is a mystery b/c

written history dates only about 4 to 5, 0000 years back and man has " been

around " for millions of years, so what did they eat? Who cares? We all have the

same food around, so we could eat it.Or we don't, so we can't. Or the food has

changed, so we must adjust. No big deal.

Plus, if one buys into the whole Evolution silliness anyway, then whatever those

ancient apes ate wasn't enough to keep them from needing to evolve into another

SPECIES with other plans for food aggregation. Maybe they needed to run fast to

go get salt for everybody;)

I'm not sure really what your point was except that you seem to be saying man is

millions of years old, therefore the past 6,000 can tell us nothing really about

dietary choices. Bull Hockey.

We know plenty, including the use of salt.

Jane

[Guest guest]

The best foods that you can eat, according to basically every group

Dr. Price studied, are shellfish and fish eggs. It doesn't entirely

make sense that unrefined sea salt would be really bad for you in

moderate amounts, given the first sentence. Some oysters process 10

gallons of seawater an hour. do the research, and think on that.

[Guest guest]

On 8/30/06, Jane Rowland <classicalwriter@...> wrote:

> ,

> In all due respect, that was one of the more non sensical things I have ever

> read.

Good times. You've done pretty well yourself.

> First, the idea that man has been around for millions of years is tenuous

> at best. Were we to be able to prove such a sorry commentary on the

> human mind, it would be moot to a nutritional question since we can't know

> what we can't know about diet.

I'll keep my hands off your principled objection to archaeology, but

the idea that we can know nothing about what they were eating isn't

true at all. Plenty of deposits have been found with at least some

information about diet (fruit and grain seeds, vessels or grinding

stones which imply use of grains or such, evidence of fire pits, bones

of particular animals, etc).

> Studying traditional groups diets is only helpful

> if we couple that with knowledge about how the body works and how the food

> works in it. That salt was used at the same time as grains means nothing one

> way or the other. We look at group use and science to tell us about salt.

Which is what we try to do with archaeological evidence-- reconstruct

ancient peoples' habits. But you're just going to boo-hoo whatever I

say anyway because the assumption I'm making is the same as that of

basically every scientist who studies the issue from any angle--

evolution in some form has been happening and anthropoid (if that's

the word I'm looking for) species go back on the order of millions of

years.

> All we need to know is how is salt used by the body, is it essential and in

what

> quantities?

Uh, yeah, no kidding. Which would be the point of figuring out what

man has been eating for the bulk of his time on this planet. If

you're going to insist that's been 6,000 years then we don't really

have anything to talk about. Of course the great science also has

something to say about the body's need for salt, but the whole point

of Price's work is that there's a lot to be learned from people living

in ways probably similar to those of primitive man.

> We don't need to pretend that mankind and his diet is a mystery b/c

> written history dates only about 4 to 5, 0000 years back and man has " been

> around " for millions of years, so what did they eat? Who cares? We all have

the

> same food around, so we could eat it.Or we don't, so we can't. Or the food has

> changed, so we must adjust. No big deal.

Cool, then let's just " adjust " to vegetable oils, tofu and donuts. No

big deal right? Something changed, but who cares.

> Plus, if one buys into the whole Evolution silliness anyway, then whatever

those

> ancient apes ate wasn't enough to keep them from needing to evolve into

> another SPECIES with other plans for food aggregation. Maybe they needed to

> run fast to go get salt for everybody;)

This is where I'm going to roll my eyes and step slowly away. Let's

just stay in our separate worlds, we'll both be happier that way.

[Guest guest]

On 8/30/06, michael grogan <tropical@...> wrote:

> do the research, and think on that.

Read my post before telling me I'm ignorant. I said clearly several

times that I didn't think there was anything wrong with eating salt.

[Guest guest]

>

> Plus, if one buys into the whole Evolution silliness anyway, then whatever

those

> ancient apes ate wasn't enough to keep them from needing to evolve into

another

> SPECIES with other plans for food aggregation. Maybe they needed to run fast

to

> go get salt for everybody;)

>

And what exactly do you " buy into " , pray tell?

[Guest guest]

I am so happy this subject came up b/c I have been thinking about it

for a couple of months. Since I came over from the dark side, I

always heard how sea salt is so good for you and the sky is the

limit and that you have a built-in mechanism for how much salt you

need which is your taste and... etc, etc.

In the last year I have felt so many symptoms from the health

problems that have been percolating for decades. One symptom was my

mouth was dry, dry dry. Out of all the symptoms I had, this one was

the hardest one to deal with. It was something out of Dante's

Inferno or something. My tongue would feel like a rock in my mouth.

Anyway, one of my friends who knows ridiculous amounts of info on

health (a Idol type) told me that too much sea salt is bad. I

didn't want to accept it, loving salt and having bad adrenals etc.

He read to me from a book (I can find out the name) that unless you

are a lumberjack, seasalt can be very dehydrating and most people

don't need that much. At first I was like, whatev, but then I

remembered some months ago on here someone writing about not taking

too much sea salt b/c of getting too many trace minerals or

something (I have searched and searched trying to find it) At the

time I thought that was so wierd but then hearing twice a caution

about salt I backed off, and I rarely get the dry mouth anymore. My

friend suggested b/c I'm type O, I should be using Potassium

Chloride, which I tried but didn't like. Anyway, I would be very

interested in hearing discourses against too much salt.